1In a Dutch oven or heavy pot over medium heat, fry the bacon until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a bowl. Pour off all but 1 to 2 tablespoons of the fat, if necessary, and return the pan to medium-high heat.
2Add the onion and celery and cook, stirring, until softened, about 8 minutes. Add the potatoes, broth, and 1 teaspoon salt; stir to mix well. Bring to a boil, partially cover, reduce the heat to low, and simmer until the potatoes are tender, about 20 minutes. Add the corn, stir, then partially cover and simmer for another 15 minutes.
3Stir in the cream, and let the soup warm over medium-low heat. Taste and adjust the seasoning with salt and pepper.